Wine Dinner: The Orcas Project
Join us as we welcome Stephanie and Cole Sisson, founders of the ‘The Orcas Project” for their first event in Bellingham featuring their special micro-production wines. We will serve a 5-course menu(SEE MENU BELOW!!) paired to their delectable wines. Cole, a native of Orcas Island, and his wife Stephanie collaborate with acclaimed winemakers and vineyards around Washington and Oregon to produce small private projects of 50-150 cases. The wines are only available at their tasting room on Orcas and a handful of restaurants in the San Juan Islands.
These food-friendly wines feature illustrations by Orcas Island Artist Carlin Hayworth. Each animal on the label corresponds to a different winemaker in the project. At this point there are five winemakers working with the project.
Cole worked as a Sommelier at restaurants including RN74 Seattle and Michael Mina at the Bellagio Resort in Las Vegas. Stephanie worked in importing and distribution with a focus on wine training and education. Stephanie is enrolled in the Wine and Spirits Education Trust (WSET) Diploma program and Cole recently sat for the Master Sommelier Exam. As a couple they share the view that wine should be accessible and fun for all!
Wine Pairing is included in ticket price
Bottle and case pricing available at event
Elderflower cheese grougere and oyster with elderflower granita
Alberino—fruity nose, briny, mineral rich, elderflower
Butter leaf or mache greens with fresh pears, fontina and roasted hazelnuts with lemon vinaigrette
Chardonnay—pear on the nose, mildly tart, fresh, notes of apple, pear, lemon
Grilled halibut in apple-leek scented fish broth with saffron aioli crostini
Syrah Blend—fishy, light, clean, brilliant
Beet ravioli with duck confit and goat cheese filling tossed with lemon oil and sautéed radicchio
Graciano—berry forward, light tannins, cherry, blackberry, raspberry
Warm spiced rack of lamb with merlot poached pear and parsnip and potato pommes Anna finished with nutmeg
Merlot—Hot on the nose, smooth with a nuanced finish, clove, all-spice, nutmeg, light oak
Dark chocolate truffle with wine soaked cherry ganache
*subject to change **due to nature of this event we are unable to adjust menu for special dietary needs** Additonal Tip & Service Charge are politely declined.
*** Event Price may be subject to WA State Sales Tax (CT2GO, Cooking Classes and Registered Non-Profit Fundraisers are exempt)
A note from the owners on pricing at Ciao Thyme in 2018:
Ciao Thyme is a team of hard-working individuals that work together to create a unique dining experience. We aim to foster a feeling of belonging and offer a fair and equitable workplace and believe the thoughtful work of our long-term staff attests to our passion. We plan to continue to provide a work environment that our employees are proud to be part of.
Once again, the effects of Initiative 1433 are changing regarding wages, compensation, required benefits, tipping and service charge language. These laws will affect not only small businesses and restaurants like ours but also many of the farms and vendors that we buy from. We have seen increases in food and materials costs as each company individually navigates their increases in labor and benefits costs.
Even with our best guess at managing for these increases in 2017, we saw a significant rise in our food costs. To ensure that we can continue to support local farmers, offer competitive - guaranteed wages and job opportunities, meet the new requirements for paid sick leave and keep up with our facility’s needs, we have decided to move to an all inclusive pricing. All inclusive pricing means, as a professional business, we will no longer accept individual tips or add service charges to menus or contracts in 2018. With the exception of Washington State Sales Tax, our printed price on our menus and website will be the price you pay.
Once these changes are implemented, the total amount you pay for the cafe, CT2GO, classes and/or dinners, will not be much different from what you pay now. However, we will need to continue to modify our pricing annually through 2020 to stay current with Initiative 1433. This change in payment structure is intended to keep Ciao Thyme and its employees thriving in the current of change. We appreciate your trust and support in 2018 and beyond!
Sincerely, Jessica & Mataio Gillis